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Instytut Agrofizyki im. Bohdana Dobrzańskiego, Polskiej Akademii Nauk
The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips
The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips |
 
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